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Chicken & Corn Soup Recipe
|Chicken breasts||3⁄4 Pound, boned, skinned and finely chopped|
|Cream style corn||1 Can (10 oz)|
|Canned chicken broth||4 Cup (64 tbs)|
|Soy sauce||1 Teaspoon|
|Finely chopped cooked ham||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 875 Calories from Fat 104
% Daily Value*
Total Fat 12 g17.8%
Saturated Fat 3.3 g16.7%
Trans Fat 0.1 g
Cholesterol 197.3 mg
Sodium 2091.5 mg87.1%
Total Carbohydrates 77 g25.5%
Dietary Fiber 2.5 g10%
Sugars 14.1 g
Protein 113 g226.4%
Vitamin A 1.4% Vitamin C 10.2%
Calcium 8.2% Iron 26.4%
*Based on a 2000 Calorie diet
Whirl 1 cup of the com and 1 cup of the broth in a blender.
Combine in a 2-quart pan with the remaining corn and broth.
Add soy and salt to taste.
Blend cornstarch and water.
Add to soup and cook, stirring, until very slightly thickened.
Add chicken-egg white mixture and blend well.
Cook on medium heatfor4 minutes, but do not boil.
If made ahead, reheat over low heat.
Pour into a hot tureen and sprinkle with chopped ham.